I found the original recipe for Green Chili Hummus here on Food.com and tweaked it to my own taste. The idea of a Mexican/Southwest hummus was so intriguing and you know what? It works – this is amazing with tortilla chips, on pita bread, whole grain crackers or as a topping on a taco salad. Use it as a spread for a wrap filled with veggies and salsa. The flavor of the green chilies, garlic, red pepper, lime juice and cumin with the garbanzo beans is fantastic. To really keep the calories in check serve it with some veggie dippers like baby carrots, celery, jicama and red pepper strips. Yummy!
Green Chili Hummus
- 1 can Garbanzo beans, drained and rinsed
- 1 -4 ounce can Fire Roasted Diced Green Chiles – mild**see note for salt free alternative
- 3 garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon ground red pepper
- juice of 1 lime
- freshly ground black pepper to taste
Put all ingredients in a food processor or blender (I used my Blendtec on the dip setting) process until smooth and creamy. Chill or serve at room temperature.
Yield: 1 1/2 cups
Serving Size: 3 tablespoons
Estimated Nutritional Information
Per Serving: Calories 88, Carbs 10g, Fat 4g, Protein 3g, Fiber 2g, Chol o,
Recipe adapted from Green Chili Hummus Dip on Food.com
** for salt free roast a large poblano pepper – peel and dice and use in place of canned chilies